Kung-Pao Chicken
| Yield: | 4 Servings |
| Categories: | Main Dishes, Chicken |
| FKDX74E | ||
| 1 1/2 | lb | Chicken breasts; skinned boned |
| 1/2 | c | Salted peanuts |
| 2 | To 4 dried chili peppers (depending on desired heat) | |
| 3 | tb | Vegetable or peanut oil |
| 2 | Green onions w/tops; cut in 1" pieces | |
| 1 | tb | Fresh ginger; grated |
| 1 | tb | Garlic; minced |
| CHICKEN MARINADE | ||
| 2 | tb | Corn starch |
| 2 | tb | Dry sherry |
| 1/4 | ts | White pepper |
| COOKING SAUCE | ||
| 3 | tb | Chicken stock |
| 2 | tb | Soy sauce |
| 2 | tb | Corn starch |
| 1 | tb | Dry sherry |
| 2 | tb | White wine vinegar |
| 1 | tb | Sugar |
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